Quick, No-Junk Teething Biscuits

Quick, No-Junk Teething Biscuits

When it came time for our first daughter to start solids, we were totally gung-ho on the Baby-Led Weaning movement. We followed all the rules; no purees, no mush, no jars, no pouches. I made her all sorts of fancy wheat-free, sugar-free, dairy-free, salt-free finger food like chicken quinoa apple meatballs and tiny muffins made with sweet potato. Yeah.

Then number two comes along, and it’s true, it happens: I got lazy tired. A few jars here and there, self-excused because I ensured they were organic and somewhat lumpy. Then some pouches because I was in a rush. And more than a few times letting others feed her rice cereal with unrecognizable pulverized chicken mush because they admit they aren’t confident enough to watch a six-month-old gnaw on a lamb chop.


Finally, I found a pretty easy recipe for teething biscuits that looked like I could get done in 30 minutes. Score. But note, I mean 30 minutes with either a sleeping baby, or a content baby. Not one that is on the verge of a grumpy meltdown and the only way to get anything done is to plop her on the kitchen counter with you because this happens while you’re trying to take blog shots:


Yes, baby pulling over a bowl of weight-measured flours and spices. I used a pancake spatula to scrape it off the counter and put it back into the bowl. No shame. Keepin’ it real.

But look at that. I did it. She got her homemade no-junk biscuits. And they’re pretty good. Dry like a biscotti but soft like a scone. One will keep her busy for about 5 minutes.


And 5 quiet minutes is all the precious time I need to surf Instagram clean up the mess.


Baby Cakes
Adapted from The Family Feedbag

1/2 cup fruit puree (I used date paste mixed with hot water until it reached baby food consistency, the author used a jar of baby prune puree, others used applesauce)
1 egg
2 tbsp coconut oil
1 cup whole wheat flour
3/4 cup coconut flour (ground unsweetened coconut)
1/2 tsp baking soda
1/4 tsp ground cinnamon
Preheat oven to 375°F (190°C) and line a large cookie sheet with silicone mat or parchment paper. In a large mixing bowl, combine fruit puree with egg and coconut oil. In a separate bowl, mix flours, baking soda, cinnamon.  Combine dry ingredients with wet ingredients until a ball of dough forms. Roll or pat dough on a floured surface until about 1/2-inch (1.3-cm) thick. Cut rectangles about 1- by 3-inches (2.5- by 7-cm), poke top with a fork, and transfer to cookie sheet with spatula. Bake for 12-15 minutes until edges turn light brown then cool on wire rack.

Yasmin Jeiroudi

Editor & Admin at Moms Talk
aka, Miss Jay
Is a mom to two and wife to one. She knows a little about a lot and is a founding member of the Institute for Overanalysis Paralysis. She enjoys building IKEA furniture, following cookbooks, and taking things apart.

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